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I just got out of a Microbial Physiology class that discussed growth rates. Parts of it are algebraic while other parts are calculus based. I can posted it up if you guys want to hear about it. The thing is you need starting cell count and growth constants for each strain(they will be...

I used Notty for mine recently. It turned out great. It put US-05 to shame IMO. The bottled comes off very clean when you drink it. Not to mention notty is fast and it cakes well. That being said I just bought some Pacman recently that I plan to use on nearly every type of beer I can. Likely...

Edit: didn't see the OP asking for recipes with dry malts. my bad.d shoultz-meyer brewery has recipes on Brewmasterswarehouse.com. They have most if not all of their recipes in extract, partial mash, and all grain so it makes it easy to choose from. This Baltic Porter was my second brew by...

Edit: doh! didn't realize you were saying you were having to by a PC. You can buy per-sterilized agar, but its expensive for the shipping costs if you purchase it in liquid form. Don't be discouraged! I don't believe you need a flow hood at all. That's over kill. What you need is a nice small...

I love it the tastes and I'd like to know what contributes to it. Both of the brands listed have the skunky(see weed-like skunky) rather than bad beer skunky is how I understand his description.

I concur with the above statements. Don't bother going beyond just rehydrating the yeast and pitch it that way. Danstar has some good tips on their site as well as HBT has some good threads.

I just made a house recipe for a Wit with T-58 a guy gave me as an upgrade. Though he didn't note which yeast he was going to give me if he didn't upgrade me so I am just running with it. What the hay, right? What could be the harm in having an extra unique strain around. Wirror Bittering hops...

Thank you all for your help. I can't believe I missed that thread especially because I made it a point to search it. Well thanks for letting me know. Ill update when I'm done with it to see how it turns out. What has me thrown off is the idea of spiciness in my beer. There is no beer that comes...

Hello everybody, I was curious about your experiences brewing with T-58 dry yeast from Fermentis. I recently purchased a Belgian Wit recipe at my local home-brew store and they shop owner like my Office shirt so much he said he'd 'upgrade me for free.' Good, right? Actually I'm not quite sure...

4 gallons of American Brown Ale 5 gallons of Baltic Porter 15734.1

Since you're brewing high gravity the C02 produced by your yeast caused enough up-draft prevent bacteria and/or mold spores from entering the carb. Not to mention the C02 produced is being shoved out of a tiny hole too so that's not a large area for those microorganism to enter as opposed to...

Because OG is a measure of sugar particles in the yeast that cause changes in buoyancy of the hydrometer. Adding yeasts also can change the buoyancy of the hydrometer reading to make it read higher than it should be.

Just a note for those who may want to save money. You can get away with buying plastic microfuge tubes (~1.5 mL) online. They're tiny, lab safe(-80*C), and they're plentiful. So you can just keep your glycerol stocks in those tubes and dispose of it after you make your starter. Then make a new...

When dealing with population biology/ecology you have to assume variation exists. This is even assumed when dealing clones with the EXACT SAME GENETICS because the cells don't behave like clocks on the same rhythm with every other cell in the population. However that being said mutations are...

1) understand brewing well enough to formulate my own recipes from the ground up based off of desired traits 2) to maintain my own yeast stock for use whenever I please - to be yeast self-sufficient after initial purposes 3) to be able to make something I can't get into the store! Or to make...

Thank you sooooooooo much! You're website is great! I wish there were more pictures at times, but with the variety of items offered coupled the $6.99 flat rate keeps me from ordering anywhere else. Right now my first homebrew (67 American Brown Ale) is finishing up in the fermenter as we speak...

I was actually wondering this part myself. Im nearly done w /molecular biology degree(real close to microbiology) and I wanted to start looking into jobs pertaining to yeast through breweries or through labs. I'm having quite a hard time finding a Masters Degree related to brewing science! I...

My guess is that the would-be healthy yeast around the infected yeast will die off leading to low cell counts in that culture(laboratory wise). Its likely that culture wouldn't be passaged onto another round of testing. Is scientists would likely select against these strains by just picking...

Should I be looking for a signal to put on the blow-off hose? Right now I'm using the airlock supplied with the kit. However Im doing a 5 gal brew in a 6.5 gal fermenting bucket so my recipe may not even call for it since it's not high gravity of any sort. Also I wanted to note the OG read...

I do want to argue with you. If you know anything about microbiology it IS possible to calculate viable cell count of a yeast slurry in final solution. Maybe not to the average home-brewer, but you can achieve relative number to work with. You can also use growth rate constants (for the strains...